Eight At Gazegill

Eight At Gazegill Farm-to-Fork Dining | Seasonal & Foraged | Organic & Local

MICHELIN Guide 2025

Missing those blue skies and summer days? We certainly are. A little throwback to the terrace in all its summer glory, o...
19/09/2026

Missing those blue skies and summer days? We certainly are.

A little throwback to the terrace in all its summer glory, overlooking the fields and the landscape that inspires so much of what we do at Eight.

While the seasons change, our kitchen continues to celebrate the best of what surrounds us. Join us in the restaurant and experience the farm, the seasons and the work of our kitchen team, whatever the weather.

The details make the dish.A closer look at some of the little things that make their way onto your plate at Eight. ...
16/09/2026

The details make the dish.

A closer look at some of the little things that make their way onto your plate at Eight.

13/09/2026

A few days ago, we took you out onto the farm to pick our crab apples. Now, we’re heading into the kitchen to show you exactly what happens next.

Join Chef Patron Doug as he takes us through the process of making our homemade crab apple jelly, using apples grown and hand-picked right here on the farm.

Save this one and make it with us!

We asked you the other day if you could guess the ingredient… and you got it right! It’s hogweed.Hogweed seeds are incre...
11/09/2026

We asked you the other day if you could guess the ingredient… and you got it right! It’s hogweed.

Hogweed seeds are incredibly aromatic, with a warm, slightly citrusy flavour often compared to cardamom, coriander seed and sweet orange peel.

Once the plant has flowered and the seeds have dried, they can be carefully harvested and used as a spice — another example of an ingredient growing around us that can find its way into the kitchen.

Here at Eight, we use hogweed in a variety of ways, from adding depth and flavour to our chipolata sausages, to something a little sweeter, our hogweed cake.

It’s a brilliant example of how something you might walk straight past in the countryside can become an ingredient in the kitchen.

11/09/2026

From tree to kitchen!

Back in mid-August, we joined Ian out on the farm to talk about the apples growing all around us and what we’d be doing with them once they were ready.

A couple of weeks later, we came back to pick them before following them into the kitchen, where Doug talks us through exactly what he makes with them and how.

It’s a full-circle look at an ingredient grown right here on the farm, from picking it straight from the tree to transforming it in the kitchen.

And don’t worry… the crab apple jelly recipe and a full how-to is coming next!

08/09/2026

Another ingredient we forage right here on the farm

Do you know what it is and how we use it in the kitchen?

Any guesses? Let us know in the comments!

07/09/2026

We joined Sous Chef Luke in the greenhouse to pick fresh courgette flowers, while he talks us through how we use them in the kitchen and the ingredients we pair them with.

A little look at our all-day menu. What are you choosing?Available:Thursday | 12pm–7pmFriday & Saturday | 12pm–3pm ...
06/09/2026

A little look at our all-day menu. What are you choosing?

Available:
Thursday | 12pm–7pm
Friday & Saturday | 12pm–3pm

04/09/2026

What’s growing in the greenhouse?

A little look at what’s flourishing behind the scenes.

Our greenhouse is constantly changing with the seasons, filled with herbs, leaves and produce grown just a short walk from the kitchen.

Picked by our team and taken straight into the restaurant, you’ll find what’s growing here woven throughout our menus from garnishes and seasonings to infusions and finishing touches.

Address

Eight At Gazegill, Lower Gazegill Farm, Dancer Lane
Rimington
BB74EE

Opening Hours

Thursday 10am - 7:30pm
Friday 10am - 3pm
6:30pm - 8:30pm
Saturday 10am - 3pm
6:30pm - 8:30pm
Sunday 12pm - 4:30pm

Telephone

+441200445519

Website

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